Need cooking assistance

[leroy]

I'm cooking a 4.5 lb ribeye roast tomorrow. Gas grill or oven? Rubs? Time to cook?

Any help would be appreciated.

[weslinder]

Originally Posted by leroy420 Gas grill or oven?

Crockpot.

[SwoLy-D]

We need pics and, where do you live?

I'd do oven. Is it just going to be cooked, or do you have it 'prepared'?

[ScriboErgoSum]

Originally Posted by leroy420 I'm cooking a 4.5 lb ribeye roast tomorrow. Gas grill or oven? Rubs? Time to cook? Any help would be appreciated.

If you've got a rotisserie for your grill, I'd go that route. If not, use the oven, but before putting it in the oven, heat up a giant pot and sear the roast on all sides before putting it in the oven. That way you get a nice crispy skin. You can also make gravy from that pot later if you want.

I'm kind of traditionalist. Hit that bad boy liberally with salt and pepper for seasoning.

[Fatty FatBastard]

Originally Posted by weslinder Crockpot.

Absolutely. You haven't had a rib roast until you've slow cooked it all day.

[OldManBernie]

Originally Posted by ScriboErgoSum If you've got a rotisserie for your grill, I'd go that route. If not, use the oven, but before putting it in the oven, heat up a giant pot and sear the roast on all sides before putting it in the oven. That way you get a nice crispy skin. You can also make gravy from that pot later if you want. I'm kind of traditionalist. Hit that bad boy liberally with salt and pepper for seasoning.

I'll second this method. A ribeye roast has a lot of good beef flavor, and you want to preserve it as much as possible. Also IMO, you probably don't want to make this cut of meat too tender.

Crockpot can make the meat extremely tender, but a lot of the beef flavor from the meat will seep out into the gravy, so I'd only use this method on something like a rump roast.

[Davidoff]

Why not go crazy and do the hot tread that all the chefs are trying and "sous vide" it? I wouldn't even know where to start, but it could be fun..

Sous Vide Steak using a thermal circulator
Uploaded by DominateYourMarket_com

One shade of perfect pink in the middle..


EDIT- Never mind, I thought this was for some ribeye steaks not a roast..

[pradaxpimp]

Originally Posted by Davidoff Why not go crazy and do the hot tread that all the chefs are trying and "sous vide" it? I wouldn't even know where to start, but it could be fun.. Sous Vide Steak using a thermal circulator Uploaded by DominateYourMarket_com One shade of perfect pink in the middle.. EDIT- Never mind, I thought this was for some ribeye steaks not a roast..

What's up with the porno music?

[leroy]

Originally Posted by weslinder Crockpot.

Not an option. I don't like what a crockpot does to meat. We've probably done it wrong in the past, but I think it makes meat too stringy and takes the flavor from the meat and to whatever else is in the pot.

I'll probably go oven, but I do want to get that nice crust on the outside.

Thanks for the help.

[Invisible Fan]

Originally Posted by pradaxpimp What's up with the porno music?

Didn't you know sous vide is the most sensual of all the ways to make a steak?

[dharocks]

Originally Posted by leroy420 I'll probably go oven, but I do want to get that nice crust on the outside.

You can always sear it hard on all sides in a heavy skillet before throwing it in the oven

[GlassHalfFull]

I have been using this recipe for years and it turns out great each time. Salt, pepper and garlic powder the outside of the roast liberally. Set out to get to room temperature before cooking. I am usually conservative about this. Maybe 30 minutes.

Put in preheated 500 degree oven for 5 minutes per pound. Turn off oven and do NOT open door for 2-3 hours.

The roast will be charred nicely on the outside and depending on when you open the door, nicely med rare on the inside.

DO NOT do this unless you have a self cleaning oven, as it will leave a mess in the oven.

[ScriboErgoSum]

Originally Posted by ScriboErgoSum If you've got a rotisserie for your grill, I'd go that route. If not, use the oven, but before putting it in the oven, heat up a giant pot and sear the roast on all sides before putting it in the oven. That way you get a nice crispy skin. You can also make gravy from that pot later if you want. I'm kind of traditionalist. Hit that bad boy liberally with salt and pepper for seasoning.

My wife (the professional chef) told me she agreed with the above post, but added that you should truss the roast to help keep the juices inside.

[Fatty FatBastard]

Originally Posted by GlassHalfFull I have been using this recipe for years and it turns out great each time. Salt, pepper and garlic powder the outside of the roast liberally. Set out to get to room temperature before cooking. I am usually conservative about this. Maybe 30 minutes. Put in preheated 500 degree oven for 5 minutes per pound. Turn off oven and do NOT open door for 2-3 hours. The roast will be charred nicely on the outside and depending on when you open the door, nicely med rare on the inside. DO NOT do this unless you have a self cleaning oven, as it will leave a mess in the oven.

Hmm. I'm going to try this method tomorrow.

Thanks!

[Fatty FatBastard]

Originally Posted by GlassHalfFull I have been using this recipe for years and it turns out great each time. Salt, pepper and garlic powder the outside of the roast liberally. Set out to get to room temperature before cooking. I am usually conservative about this. Maybe 30 minutes. Put in preheated 500 degree oven for 5 minutes per pound. Turn off oven and do NOT open door for 2-3 hours. The roast will be charred nicely on the outside and depending on when you open the door, nicely med rare on the inside. DO NOT do this unless you have a self cleaning oven, as it will leave a mess in the oven.

We tried this idea today, and not only does it work, but it was great!

In fact, we had a 3 1/2 lb. and another that was a little over 2 lbs.

So I put the larger one in for 7 minutes and then put the other one in for 11 minutes. And they both came out perfectly.

The only thing was that you should take it out after two hours. I decided to wait 2 1/2 and they were not as warm as I'd like.

But this is still fantasic and simple.

Kudos!